Champagne – the name itself evokes thoughts of celebration, romance and special occasions. This wine has become synonymous with good times, good cheer and the moments in life that are to be remembered. Champagne in the United States is generally served at weddings, birthdays, anniversaries and special fancy dress balls, and at Christmas and on New Year’s Eve.

But Champagne offers a much wider spectrum of usage, it being the most accommodating of wines, There is no menu, no gathering, no occasion, no hour of the day or night when it cannot properly be served. Any excuse thinkable is valid for offering this versatile wine.

Champagne is an ideal pre-dinner cocktail. It sharpens the appetite, cleanses the palate, and enhances the food and wine that will follow. Champagne cocktails such as a Mimosa (with orange juice), a Kir Royale (with Cassis) or a Bellini (with peach nectar) have become popular brunch items.

Champagne is also an excellent accompaniment to a meal, marrying well to fish, fowl or meat.

But be careful how you term the wine in your raised glass. Is it Champagne  – or something else?

Over the years “Champagne” and “sparkling wine” have been used interchangeably. While all Champagne sparkles, not all sparkling wine is Champagne. The discerning factor is the region in which the wines are produced. Ninety miles northeast of Paris, covering 85,000 acres, is a region called “Champagne.” Produced anywhere else but Champagne, the wine should properly be labeled “sparkling wine” as per international law.

Trackback URI | Comments RSS